1 pound mini sweet peppers, halved lengthwise and seeded
8 ounces cream cheese, softened to room temperature
4 ounces feta cheese, crumbled
2 cups fresh baby spinach, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit. Wash the mini peppers thoroughly and pat them dry. Slice each pepper in half lengthwise, leaving the stems intact if you prefer the aesthetic look, and scrape out any seeds or white membranes to create a clean cavity for the filling.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Toss in the chopped spinach and cook until just wilted, which should take about two minutes. Remove from heat and let it cool slightly, then squeeze out any excess moisture to keep the filling creamy.
In a medium mixing bowl, combine the softened cream cheese and crumbled feta. Stir in the sautéed spinach, garlic, dried oregano, and red pepper flakes. Season with a small pinch of salt and black pepper, keeping in mind that feta is already quite salty. Mix until the ingredients are well incorporated and the texture is smooth.
Using a small spoon or a piping bag, fill each pepper half with a generous amount of the cheese mixture. Press the filling down slightly to ensure it stays in place. Arrange the stuffed peppers in a single layer on a parchment-lined baking sheet, making sure they are not touching each other too closely.
Place the baking sheet in the oven and bake for 12 to 15 minutes. You want the peppers to become slightly tender and the cheese filling to be hot and lightly golden on top. Remove from the oven and allow them to rest for a few minutes before transferring to a serving platter.
